radio culinair 2nd in 2 part series: opening a business in food service basics.
employees, training, negotiations, advertising, client base specific targeting, used equipment/purchasing an existing business, flexibility, starting small and with the necessities, always bid low and go up, rely on experts not sales reps or sellers for help, passion in a time of hard realities, building a basic employee hand book: being tough but fare...friendships end where business begins. donations of services to enhance client base & profits without giving away to moochers, donation to cityharvest and local food co-ops. Advertising: skip the web blasts, tweets and spam: go for direct mailings, (snail mail) and quarterly publications...stay away from groupons, coupons and daily publications: they can be a drain and rarely break even with costs vs income generation. market to your specific client base and build a good basic web site to start. Go with basics when opening: don't over invest in expensive decor and make sure your front of house hardware can stand up to traffic.